Spicy Korean-Style Mushroom 'Meat'

Nutrition per serve

Ingredients

• 1pcs spring onion
• 1clove garlic
• 1pcs ginger
• 1pcs carrot
• 150g green beans
• 150g jasmine rice
• 1pcs Lebanese cucumber
• 10ml sesame oil
• 250g mushroom meat
• 20g sambal oelek
• 5g toasted sesame seeds
• 10ml white vinegar
• 3ml sugar
• 5ml neutral-flavoured oil
• 15ml soy sauce

Method

1. Step 1 — Prep vegetables
   Finely chop the white part of the spring onion, then thinly slice the green stem on an angle. Crush or finely chop the garlic. Peel and finely grate the ginger. Quarter the carrot lengthwise and thinly slice. Trim the beans and thickly slice.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat, add the white part of the spring onion and stand, covered, for at least 5 mins.
3. Step 3 — Make pickled cucumber
   While the rice is cooking, peel the cucumber into ribbons with a vegetable peeler. Combine 2 tsp white vinegar, ½ tsp sugar and ¼ tsp salt in a large bowl and stir to dissolve the sugar. Add the cucumber and remaining spring onion and toss to combine. Set aside to pickle for at least 5 mins.
4. Step 4 — Cook mushroom meat
   Heat half the sesame oil and 1 tsp oil in a medium deep frypan over medium-high heat. Add the mushroom meat and garlic and cook, breaking up the lumps with a spoon, for 3 mins or until browned.
5. Step 5 — Add sauce and vegetables
   Meanwhile, combine the ginger, sambal oelek (reduce for less of a chilli-kick), remaining sesame oil, 1 tbs soy sauce and 180ml (¾ cup) water in a bowl, then add to the mushroom meat. Reduce the heat to medium and cook, covered, for 10 mins. Add the carrot and beans, cover and cook for a further 5-6 mins until the vegetables are just tender.
6. Step 6 — Get ready to serve
   Add half the sesame seeds to the rice, season with salt and stir to combine. Drain the pickled cucumber, discarding any liquid. Divide the rice and mushroom meat mixture among bowls. Scatter with the remaining sesame seeds and serve with the pickled cucumber.

Allergens

Soy, Sesame, Sulphites